B D'S MONGOLIAN BARBEQUE, 11836 W 95TH ST, OVERLAND PARK, KS - Restaurant inspection findings and violations

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Business Info

Name: B D'S MONGOLIAN BARBEQUE
Type: Restaurant
Address: 11836 W 95TH ST, OVERLAND PARK, KS 66214
Total inspections: 1
Last inspection: Jul 08, 2008

Restaurant representatives - add corrected or new information about B D'S MONGOLIAN BARBEQUE, 11836 W 95TH ST, OVERLAND PARK, KS »

Violation code

Inspection Date

Violations

  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 3-501.15A - Cooling Methods (Corrected on site)
  • 3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
  • 4-501.114A - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, chlorine (Corrected on site)
  • 4-501.114C1 - Critical - Chemical sanitization concentrations for manual and mechanical warewashing equipment, quaternary ammonium, minimum temperature 75F (Corrected on site)
  • 4-702.11 - Critical - Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning (Corrected on site)
  • 6-301.12 - Handwashing facilities shall be provided with hand drying facilities. (Corrected on site)
Jul 08, 20087

    Violation descriptions:
  • 2-301.14E - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
    (E) After handling soiled EQUIPMENT or UTENSILS;
  • 3-501.15A - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ' 3-501.14 by using one or more of the following methods based on the type of FOODbeing cooled:
    (1) Placing the FOOD in shallow pans;
    (2) Separating the FOOD into smaller or thinner portions;
    (3) Using rapid cooling EQUIPMENT;
    (4) Stirring the FOOD in a container placed in an ice water bath;
    (5) Using containers that facilitate heat transfer;
    (6) Adding ice as an ingredient; or
    (7) Other effective methods.
  • 4-501.114A - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
    (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
  • 4-501.114C1 - A chemical SANITIZER used in a SANITZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows:
    (C) A quaternary ammonium compound solution shall:
    (1) Have a minimum temperature of 24oC (75oF),
  • 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with:
    (A) Individual, disposable towels;
    (B) A continuous towel system that supplies the user with a clean towel; or
    (C) A heated-air hand drying device.

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